Cook 2 at Provider Contract Food Service Inc

Glendale, Arizona, United States -

Full Time

Start Date

Immediate

Expiry Date

30 Dec, 25

Salary

21.0

Posted On

01 Oct, 25

Experience

2 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Cooking Techniques, Food Preparation, Sanitary Practices, Knife Skills, Communication, Organization, Team Leadership, Equipment Operation, Recipe Adherence, Food Cost Control, Plate Presentation, Time Management, Training, Food Safety, Menu Specification, Culinary Knowledge

Industry

Food and Beverage Services

Description

Description About Us: Provider Contract Food Service specializes in providing culinary and hospitality excellence to our clients for the past 20 years. From the hearts of our culinary team to the mouths of the customers we serve, you can taste the love in our food. Our operations consist of Cafes, Catering and Restaurants serving 30000+ meals weekly. Our location at Arizona Christian University, AZ, is currently looking to build our Food Service Team in the position of Cook 2. Summary The Cook 2 is responsible for preparing and/or directing the preparation of food to be served, complying with all applicable sanitation, health and personal hygiene standards and following established food production programs and procedures. The cook is responsible for appropriate use of facility supplies and equipment to minimize loss, waste and fraud. The Cook 2 will safely prepare food items while following menu specifications and standard recipes in a quick, timely, and accurate manner. Essential Duties and Responsibilities include the following: Provide clear direction, instruction and guidance to team members. Organize work assignments and tasks to meet deadlines. Train lower-level cooks in proper equipment usage. Communicate regularly with Cooks and Chefs. Prepare all food items according to standard recipes and menu to ensure consistency of product. Exhibit knowledge, understanding, and application of various cooking techniques. Ability to work with small, delicate, and sensitive equipment (knives) requiring fine finger dexterity. Exhibit preparation and knowledge of base sauces, stocks, and soups. Actively participate with staff to cook, prepare, dish-up and assemble food. Demonstrate ability to work the line in different locations. Operate kitchen equipment including slicer, steamer, deep fryer, ovens, broiler, grill, mixer, kettle, and flat top. Maintain a solid knowledge of all food products. Prepare order lists for recipe preparations. Perform all assigned sidework to include replenishing/restocking work station with supplies. Adheres to control procedure for food costs and quality. Rotate all products on the first-in, first-out philosophy. Properly label and date all products to ensure safekeeping and sanitation. Check station before, during, and after shift for proper set-up and cleanliness. Abide by all health codes and hand washing guidelines and encourage team members to do the same. Fully observe all safety procedures. Strive for picture perfect plate presentation. Perform other duties as assigned by management. Requirements To perform the job successfully, an individual should demonstrate the following: Three years of experience as a Cook in a high-volume restaurant environment. Demonstrated proficiency in braising, sautéing, broiling, and poaching. Demonstrated proficiency in using a slicer, mixer, robot coupe, tongs, chefs knife, bread knife, paring knife, steel, high heat spatula, turner, and whisk. Ability to demonstrate basic knife skills. Ability to identify pan types and knife types. Knowledge of sanitary practices. Working knowledge of weights, measures, and various cooking techniques. Reading and math skills for recipes and measurement. Must possess effective communication and organizational skills. Ability to apply common sense understanding to carry out a variety of instructions furnished in written, oral or diagram form. Ability to add, subtract, multiply and divide in all units of measure, using whole numbers, common fractions, and decimals. Must be able to successfully pass applicable auditions or skill testing. High school diploma or GED equivalent, preferred Formal culinary training, preferred Physical Demands The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. While performing the duties of this job the employee is regularly required to stand for extended periods of time; tolerate areas of high heat and cold temperatures; use hands/fingers; reach with hands/arms; pull; push; stoop; kneel; crouch; or bend and talk/hear. The employee is frequently required to walk. The employee must frequently lift and/or move up to 40 pounds. What We Can Do For YOU: Pay Range: $15.00 - $21.00 per hour Paid Time Off for all Team Members Paid Sick Time for all Team members Medical Benefits for Full Time Team Members Free or Discounted Meals Career Growth Opportunities Flexible hours We are an E Verify employer

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Responsibilities

The Cook 2 is responsible for preparing food and directing the preparation process while ensuring compliance with sanitation and health standards. This role includes training lower-level cooks and maintaining the quality and consistency of food production.